Enchiladas Suizas

Yes! Enchiladas Suizas are creamy, cheesy, and full of comforting Mexican flavor. The name “Suizas” (which means “Swiss” in Spanish) comes from the creamy, dairy-based sauce—thanks to Swiss immigrants who influenced the dish in Mexico.

Here’s a legit and delicious Enchiladas Suizas recipe:

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🌮 Enchiladas Suizas (Creamy Chicken Enchiladas)

Ingredients:

For the Chicken Filling:

• 2 cups cooked, shredded chicken (rotisserie works great)

• 1/2 cup chopped onion

• 1–2 cloves garlic, minced

• Salt & pepper to taste

For the Suiza Sauce:

• 1 tbsp oil or butter

• 1/2 onion, chopped

• 1–2 cloves garlic, minced

• 1–2 serrano or jalapeño peppers (optional, for heat)

• 1 (14 oz) can tomatillos (or 1 lb fresh, husked and simmered until soft)

• 1/2 cup sour cream or Mexican crema

• 1/2 cup chicken broth

• 1/2 tsp cumin

• Salt to taste

For Assembly:

• 8 corn tortillas

• 2 cups shredded cheese (like Chihuahua, Oaxaca, Monterey Jack, or a blend)

• Fresh cilantro, for garnish

• Sliced avocado, crema, or chopped onion (optional toppings)

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🔪 Instructions:

1. Make the Suiza Sauce:

   • In a saucepan, sauté onion, garlic, and serrano peppers in oil until soft (about 5 min).

   • Add tomatillos and simmer for 5 minutes.

   • Transfer mixture to a blender. Add cumin, salt, chicken broth, and sour cream/crema. Blend until smooth and creamy.

   • Return to pan and simmer for 5–10 minutes to thicken slightly.

2. Prep Chicken Filling:

   • Sauté onion and garlic in a bit of oil until soft.

   • Add shredded chicken, season with salt and pepper. Stir to warm through.

3. Soften the Tortillas:

   • Lightly fry each tortilla in oil for 5–10 seconds per side to make them pliable, then drain on paper towels.

4. Assemble Enchiladas:

   • Preheat oven to 375°F (190°C).

   • In each tortilla, place a spoonful of chicken mixture and a bit of cheese.

   • Roll up and place seam-side down in a baking dish.

5. Top and Bake:

   • Pour the Suiza sauce over enchiladas, then sprinkle with remaining cheese.

   • Bake uncovered for 20–25 minutes, until bubbly and lightly golden on top.

6. Garnish & Serve:

   • Top with fresh cilantro, avocado slices, extra crema, or chopped onions if you’d like.

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💡 Pro Tips:

• Want a shortcut? Use store-bought green enchilada sauce and mix it with crema or sour cream.

• Spice level too high? Use poblano instead of serrano, or skip the chili altogether.

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Want a drink pairing or a side dish rec for this one?